Line a large baking sheet with foil. Place the cauliflower florets on the baking sheet. I tried to keep the cauliflower pieces around the same size so that they cook evenly. Bake for 8-10 minutes, or until they begin to soften.
Pour the BBQ sauce over the cauliflower and stir well to coat. Bake another 10 minutes.
In a small bowl, combine the black beans with the garlic powder, salt, pepper, cayenne, cumin and lime juice.
To assemble, start with a bed of lettuce, then add the beans. Top with the rest of the veggies and drizzle on some vegan ranch dressing. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/06/28/bbq-cauliflower-salad/